…this dessert followed those pig cheeks. My word. Given the horrific weather forecast ahead of us this week, this provided some solace.
Cremeux sounds a bit posh but its essentially a “chocolate creme anglaise” i.e. custard. It’s served here in a very rustic form as a rich spoonful alongside some sharp fresh raspberry sorbet. The cold sorbet cuts through the rich chocolate in such a pleasant way.
Topping with something crunchy is a must for texture – I added some sugared almonds but a crushed ginger nut biscuit, baked crumble topping or even a sesame seed snap would work wonders. You can serve fresh raspberries if you don’t want to make your own sorbet or some roasted fruit but try and stick to something cleansing as the cremeux if fairly rich.
Serves about 6
This you’ll need to prepare at least the morning of eating, if not the day before as many of these elements need to cool/set.
- 500g raspberries (I use a bag of frozen ones, defrosted)
- 200g caster sugar
- 270 ml water
- 1/2 lemon
- 200g dark (70%) chocolate
- 150ml double cream
- 150ml whole milk
- 2 tbsp amaretto (optional)
- 2 eggs
- 1 tbsp caster sugar
- Start with the sorbet. Heat the sugar and water in a saucepan until sugar is dissolved. Bring the heat up and simmer for a few minutes so you get a nice sugar syrup. Remove and leave to cool.
- Blend the raspberries in a blended until purred. If using defrosted ones, make sure they are fully defrosted.
- Push through a sieve using a spoon to press the pulp through and remove the seeds. Discard the seeds and add the pulp to the cooled sugar syrup and whisk to combine – its should be glossy and vibrant pink. Add the lemon juice.
- Churn in an ice cream maker for about 20 minutes before spooning off into a tupperware and freezing fully.
- Whisk the sugar and eggs in a large bowl until combined.
- Chop the chocolate finely and place in another large bowl that will ultimately hold the finished mixture (so needs to fit in the fridge)
- Heat the milk and cream in a pan just until it comes to the simmer. Add the amaretto.
- Take the hot mixture and pour slowly into the eggs whisking the whole time so it doesn’t scramble.
- Return the whole mixture back to the saucepan and very gently heat stirring continuously with a wooden spoon – again to ensure it doesn’t scramble.
- The mixture will begin to thicken and when it can coat the back of the spoon, remove from the heat.
- Pour the hot ‘custard’ over the chocolate and leave alone for a few minutes.
- All the chocolate should have melted well but give it all a good stir to melt the last chunks and fully combine until you have a glossy chocolate custard!
- Leave to cool before covering with cling film (to prevent a skin) and pop in the fridge to set for at least 6 hours.
When ready to serve, you may need to remove the sorbet from the freezer ahead of time to let it defrost a bit as it might be rock hard. Then, take a spoonful of your lovely cremeux and gently spoon onto a plate. Sit a lovely scoop of sorbet alongside and top with some crumble, roasted nuts or anything crunchy to give a nice contrast.